This No Churn Gingerbread Ice Cream has all the great flavor of Gingerbread, but in a smooth creamy ice cream. Being this is a No Churn recipe, there is no special equipment needed.
I have to say, Ice Cream is my favorite dessert. It’s smooth and creamy and comes in a variety of flavors. For years I have made traditional ice creams, you know the kind, egg based and churned in an ice cream machine. It is a process to make but well worth it. It produces a rich creamy ice cream that is absolutely delicious. Recently I have been trying out some new ice cream recipes, ones that are not made with an egg base, so no cooking necessary and they are No Churn so no special equipment needed, so clean up is a breeze.
When I think of warm spicy flavors like cinnamon, ginger, nutmeg and cloves there is one thing that always comes to mind, Gingerbread. Every year around the holidays I whip up a batch of Gingerbread cookies for my family. Most of the time they are all gone before I can sink my teeth into one. This year as I pulled a batch out of the oven I happened to notice my son stealing a scoop of vanilla ice cream. That got me to thinking. We love the warm spicy flavors of Gingerbread and we all love ice cream, why not combine the two. That’s when the No Churn Gingerbread Ice Cream came to mind. I had all the ingredients and I even had the Gingerbread cookies ready to go as a topping, so without time to waste I started.
Why I like No Churn Ice Creams:
- Really easy to prepare.
- No fancy equipment needed. I did whip my heavy cream with a stand mixer but if you don’t have one, a hand mixer will do.
- The variety of flavors.
- The smooth creamy texture.
Other No Churn Ice Cream Flavors:
- No Churn Pumpkin Cheesecake Ice Cream
- No Churn Roasted Strawberry Cheesecake Ice Cream
- No Churn Peaches & Cream Ice Cream
- No Churn Key Lime Cheesecake Ice Cream
- No Churn Blueberry Lemon Curd Ice Cream
- No Churn Blackberry Chocolate Chunk Ice Cream
How To Prepare No Churn Gingerbread Ice Cream
To a large mixing bowl, add the sweetened condensed milk, cinnamon, ginger, nutmeg, cloves and molasses. Whisk to combine.
Add the heavy whipping cream to the bowl of a stand mixer fitted with a whisk attachment. Whisk cream until stiff peaks form.
Gently fold the whipped cream into the spiced sweetened condensed milk until combined.
Place Gingerbread cookies ( home made or store bought ) in a large ziplock bag. Using a mallet or rolling pin, smash the cookies to form large crumbs.
Spread half of the cream to the bottom of a medium sized casserole dish, top with half of the Gingerbread crumbs. Spread the remaining cream over the top and once again sprinkle with the remaining crumbs. Cover with plastic wrap and freeze for 6 to 8 hours or even better, over night.
Remove from the freezer and allow to sit at room temperature for 5 minutes to soften slightly. Scoop out and enjoy.
No Churn Gingerbread Ice Cream
Ingredients:
- 1 Can (14 oz.) sweetened condensed milk
- 1 Teaspoon ground cinnamon
- 1 Teaspoon ground ginger
- 1/2 Teaspoon ground nutmeg
- 1/4 Teaspoon ground cloves
- 3 Tablespoons molasses
- 2 Cups cold whipping cream
- 4 To 5 Gingerbread cookies ( homemade or store bought ) crushed into large crumbs
Instructions:
- Place the sweetened condensed milk in a large mixing bowl along with the cinnamon, ginger, nutmeg, cloves and molasses. Mix well to combine and set to the side.
- Add the heavy whipping cream to a bowl of a stand mixer fitted with a whisk attachment. Whisk on high until stiff peaks form.
- Gently fold whipped cream into spiced sweetened condensed milk until combined. Spread half of the cream on the bottom of a medium sized casserole dish. Sprinkle half of the crushed gingerbread cookies on top of the cream. Top with the remaining cream and once again sprinkle with the remaining crushed gingerbread cookies. Cover with plastic wrap and place in the freezer for 6 to 8 hours or even better over night.
- Remove from the freezer and allow to sit on the counter for 5 minutes to soften slightly. Scoop and serve.
- Enjoy.